Heat 1 tablespoon of extra virgin olive oil and 1 tablespoon of sundried tomato oil in a large non stick skillet. Add onions and saute until softened. Season with salt and pepper. Add sundried tomatoes.

In a large bowl beat eggs, milk, romano cheese, basil, salt and pepper. Add spaghetti and toss. Add to skillet and shake pan to evenly distribute mixture. Using a wooden spoon move the egg around in sections of the pan so more of the egg can cook. When edges are set use the spoon or rubber spatula to move the egg away from the edge of pan and let more of the uncooked egg hit the pan. Sprinkle the cheese throughout the eggs.

When eggs are set put a large plate over the frying pan and flip then slide the torta back into the pan so the other side cooks. Cook for a couple of minutes until eggs are completely set. (another option is to finish in the oven or under the broiler - be sure your pan is oven/broiler safe).

Sprinkle with basil and prosciutto.

Prosciutto Crumbles

Preheat the oven to 350 degrees . Place the prosciutto slices on a parchment lined baking sheet. Place in the oven and bake until firm, golden around the edges, and almost crisp, about 18 minutes. Set aside and let cool. Crumble in your hands and use for topping bruschetta, salads, pastas etc as you would do with bacon.